1. Add finely diced onion, carrots, and celery to a large pot with olive oil and a good pinch of salt. Sauté for a few minutes until the onions are translucent, then add the garlic and sauté for another minute.

2. Add the can of peeled tomatoes with juice to the pot. Break the tomatoes up with a wooden spoon. Add diced potato, vegetable broth, herbs, salt, and pepper. Cover and simmer over medium heat for 20 minutes.

3. *If using a parmesan rind, add it at this stage.

4. While soup simmers, cube the bread, drizzle with olive oil and seasoning, then bake or air fry until golden to make croutons.

5. Once vegetables are softened and potatoes are fork tender, add one cup of soup and one can of cannellini beans to a blender. Blend into a puree. (Alternatively, use an immersion blender.)

6. Return the puree and second can of whole cannellini beans to the soup and stir through. Simmer with lid on for 5 minutes.

7. Taste and adjust seasoning as needed.

8. Chop kale leaves, removing the tough stems, and add to soup. Simmer 5 more minutes until kale is cooked to your preference.

9. Remove bay leaf and parmesan rind. Serve hot, garnished with croutons and optional parmesan.